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Servings 2 people


  • 200g orecchiette or pasta shells
  • 2 handfuls brussel sprouts, trimmed and quartered
  • 145g pesto
  • 70g bacon lardons
  • 1 handful of grated parmesan to finish


  • Place 2 saucepans over a high heat, fill with water, make as salty as the sea and bring to the boil
  • Place pasta in one and cook till al dente, drain and reserve 1 cup of the cooking water
  • Place the brussel sprouts into the other pan of boiling water, allow to simmer for 1-2 minutes, until just cooked through, drain and refresh under cold water. This will help to hold the beautiful green colour and stop the brussel sprouts from continuing to cook and becoming mushy
  • In a large saucepan fry the bacon lardons for 4-5minutes over a medium heat until crisp. Add the sprouts, pesto, pasta and reserved water and heat through
  • Place into 2 serving bowls and finish with a generous shaving of parmesan¬†